Melt 2 TBL butter in a large pot over med heat. Add onions cook 40 minutes stirring frequently.
Add wine and sherry - bring to boil- scrape up brown bits. Add the rest of the ingredients up to the part 2 above and simmer 30 minutes.
Melt 1 TBL butter over medium high heat, add shallots, green onions, and garlic. Cook until golden, stirring for about 10 min and add to soup.
Preheat broiler, Ladle soup into 4 crocks, top each with 2 slices of toasted baguette and 2 slices of gruyere cheese. Broil until cheese bubbles.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 80 (40%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 22.9mg||7 %|
|Sodium 87.2mg||3 %|
|Potassium 379.4mg||10 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 18.6g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
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